Kitchen Stations Safety and Sanitation in the Kitchen.

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Presentation transcript:

Kitchen Stations Safety and Sanitation in the Kitchen

Bar of Soap Personal hygiene is key! Liquid soap can even be better!

Shampoo Keep hair clean

Rubber Band Keep hair back –If you have long hair it must be pulled back Ponytail: I’ll provide “rubber” bands…if you want something “good” bring your own supply Ball cap

20 Seconds Appropriate time spent washing hands –Sing the happy birthday song twice –Sing the alphabet (in your head)

Cutting Board Always thoroughly wash cutting boards after use!

Thermometer Check meats internal temperature Keep hot foods hot and cold foods cold

Band Aid Cover up cuts with bandages and gloves

Dog Pet hair floats through air…carrying bacteria Sorry Killer…. you’ve got to stay out of the kitchen!

Can 1.Wash tops of cans before opening 2.Never buy bulging or dented cans…botulism 3.Keep the can opener blade clean

Spoon Don’t double dip Wash spoon after tasting

Dish Towel Change often Use separate towels for wiping hands, drying dishes, cleaning spills Do NOT use paper towels to dry your dishes!!!

Hot Water Use when washing hands When washing and rinsing dishes

Can of Grease Don’t put grease down the drain (it will clog the pipes) –If a grease fire occurs: Turn off the burner Put a lid on it to smother it Pour baking soda to further smother it NOT WATER !!!

Clue #1: Temperature Danger Zone: –Bacteria grows rapidly between those temperatures

Clue #2: Give 3 ways to thaw foods 1.In the refrigerator 2.In the microwave 3.Under COLD running water

Clue #3: How do you properly store food in the cabinet? Room temperature Cabinets that keep out light/not near a heat source Air tight container

Clue #4: How do you properly store leftovers? First in, first out rule Rotate your food stock